This popular snack from China, glutinous rice balls (tang yuan) are filled with a variety of fillings including red bean, sesame, peanut and lotus. The fillings ooze out from mochi-like dumpling skins, which have a pleasantly gummy texture, due to being made from glutinous rice flour, which produces a chewier dough. You can make your own or pick up a great selection of flavours from TANG The Asian Food Emporium at 185 Russell Street, Melbourne.
Take 2 tablespoons roasted peanuts or sesame seeds. Grind in a mortar and pestle to a fine but not powdery consistency.
Melt 2 tablespoons coconut oil in a small bowl.
Mix the coconut oil with 2 tablespoons of sugar and the ground nuts (or sesame seeds).
Chill the mixture in the refrigerator or freezer for a few minutes before use.
Mix 1-1/2 cups glutinous rice flour with 2 tablespoons rice flour.
Add 1 cup tepid water.
Combine to make a soft but not sticky dough.
Divide the dough in half.
Roll out each half on a floured board into a cylinder about 1-1/2 inches thick.
Cut the dough cylinders into segments about 1 inch wide.
Take a piece of dough and make an indent with your thumb.
Place the filling in the indent and draw up the sides of the dough to make a ball.
Roll it into a smooth ball shape with your hands.
Lay the dumplings on a rice flour dusted tray, ready for cooking.
Bring a large pot of water to the boil.
Gently stir to avoid sticking.
Simmer for 15 minutes, avoid boiling.
The dumplings are ready when the skins are nearly translucent.
Ladle dumplings into soup bowls with the cooking water.
Ingredients available at TANG The Asian Food Emporium.